Good Afternoon,
I’m extremely grateful for the techniques and the recipe for the Cuban-Spiced burgers and the corresponding ketchup. I absolutely loved it. I have tried for years to improve my burgers for bbq parties and nothing ever panned-out. I’ve tried high grade beef, really good English cheddar, nice brioche buns and special artisan mayonnaises. It still never met my high standards. This MilkStreet recipe actually did and I had only mid grade beef (Trader Joe’s grass fed). The special ketchup on a properly grilled medium rare burger topped with a fried egg is all you really need. No condiments or cheese. I think this recipe can be really enhanced by a proper wine pairing. Please advise if you guys have any wine ideas for my next bbq?
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